How to cook sweet and sour lotus root

Disease comes silently, and it is very likely caused by us always eating out indiscriminately. We should take this as a lesson. The following is an introduction to sweet and sour braised lotus root. We will cook it ourselves in the future.

1. Wash and peel the lotus root, put a few dried shrimps in a small bowl, and soak them in a small amount of boiling water for later use.

2.1 Blanch the lotus root slices (Tip: Do not cover the lid when blanching the lotus root slices, as the lotus root slices will turn black if covered.)

3.2 Cut the lotus root into 1 cm thick slices

4. While blanching, prepare the sauce. Take a container with a lid, add appropriate amount of chopped ginger, vinegar, sugar, sesame oil, MSG, appropriate amount of dried shrimp water and salt, and stir evenly.

5. Drain the blanched lotus root slices and put them into the prepared sauce container while they are still hot. Cover the lid and shake it a few times to fully mix the sauce on the lotus root slices (be sure to mix it while it is hot so that it is easier to absorb the flavor. The lotus root slices will be crispy when they are cooled down and taste great!)

6. Cover and simmer for 1 hour before serving

There are so many different kinds of delicious Chinese food that you can never finish eating them all and never describe them enough. The unique sweet and sour braised lotus root that I would like to introduce to you is very suitable for you to try making at home.